Rabbit tagine with beans, artichokes and candied lemons


  • 1 rabbit cut into pieces by your butcher
  • 1 onion
  • 3 cloves of garlic
  • 2 or 3 candied lemons (depending on size)
  • 6 artichoke bases
  • 4 tablespoon(s) of olive oil
  • 1 heaping teaspoon(s) of cumin powder
  • 1 level teaspoon(s) of turmeric powder
  • 1 teaspoon(s) of ras el-hanout
  • 60 g black olives
  • 50 cl of chicken stock
  • 150 g shelled beans
  • 5 or 6 sprigs of coriander


  1. Peel the onion and garlic cloves. Chop the onion and crush the garlic using a garlic press. Rinse the lemons and cut them into 4 or 6. Cut the artichoke bottoms in 2.

  2. In a tagine, brown the pieces of rabbit on all sides in oil for 5 minutes. Remove them, add the onion and spices; let them cook for 5 minutes, stirring regularly. Add the garlic, add the pieces of rabbit, add the artichoke bases, the olives, the chicken stock, salt, pepper and cook for 30 minutes.

  3. Add the candied lemons and beans, then continue cooking for 15 minutes. When serving, sprinkle with chopped coriander.

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